Types of Cookware
Hard Anodised Aluminium
Hard anodising is a chemical process which changes the surface of the aluminium making it glass-smooth and stronger than steel. This type of cookware has a scratch-resistant surface which cannot chip, crack or peel.
Coated Aluminium
Many aluminium pans have an enamel coating on the outside which is tough and easy to clean and a non-stick coating on the inside which works as a barrier protecting the food from the transference of metal.
Cast iron
Cast iron is thick and heavy and retains and distributes heat well. Most cast iron pans have an enamel exterior and an enamel or non-stick interior.
Stainless steel
Stainless steel is a combination of iron and other metals. Stainless steel has a hard surface which will not chip, flake, peel or break.
Caring for your cookware
- Do not put an empty pan on a hot burner or in a heated oven as they may damage the pan.
- Do not put a hot pan in cold water; allow to cool before washing to prevent damage to the base of the pan.
- Avoid using metal utensils and do not use scouring pads when cleaning non-stick pans.
- Most saucepans are dishwasher safe but some are not, refer to individual product guide.
Looking after your new Le Creuset kettle
Cooking
- For induction hob cooking, avoid using the ‘boost’ function as it should only be used for rapid heating large volumes of water.
- Lift the kettle on and off, or across the surface instead of sliding to avoid damaging the base of the kettle or the surface.
- When hot, rest it on a heat resistant surface.
Cleaning
- Clean your kettle after each use – hand wash it with a neutral detergent. Never use abrasive scrubbers or detergents as they could damage the surface. Done? Dry your kettle thoroughly to prevent mineral deposits.
- Don’t leave water sitting in your kettle when it’s not in use.
- To remove mineral deposits fill the kettle up to the maximum mark level with a mixture of 50% water and 50% white vinegar and allow to simmer for 20 minutes. If deposit persists use a gentle descaler.
- Dry well after washing and store in a dry place.
Use
- Use the product on the most appropriately sized hob ring to avoid damage or overheating.
- On induction hobs/stove tops, do not rely on the automatic switch-off function. In case of malfunction, all the water in the kettle may evaporate, causing damage by overheating.
- For those kettles with a foldable handle, do ensure that the handle is firmly in the upright position before placing the kettle on the heat source to avoid possible handle overheating.
- Close the lid tightly to keep the handle safe from steam.
- Always make sure the spout and lid indentations are pointing away from you and others.
- Do not allow the kettle to boil dry, as this will quickly lead to overheating.
- Remember to turn off the heating source when the water starts boiling, and remove the kettle from the heating source.
- Boiled your water? Wait 10-15 seconds before removing the kettle from the heat, then go ahead and pour. Never tip the kettle upside down. Make sure the lid knob is pressed firmly down.
- Allow your kettle to cool thoroughly before refilling it with cold water.
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